April 20, 2023

Recipe: Vegan Creamy Coconut Carrot Shake

Ingredients

Roasted Carrots

1 bunch carrots peeled (6-8 carrots)

1 tbsp melted unrefined coconut oil

1 dash ground cinnamon, cardamom & nutmeg

1 pinch fine sea salt

For the Shake

8 fl oz unsweetened vanilla almond milk

2 fl oz unsweetened coconut milk

2 oz roasted carrots

2 vanilla stevia drops or agave to taste

4 oz ice

Optional Toppings

coconut whipped cream

shredded coconut

chopped nuts

crystallized ginger

graham cracker crumbles

ground flaxseed

Directions

Roast Carrots

Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Make the Shake

Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

~ Marla Meridith

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January 10, 2021

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

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May 18, 2020

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch

3 tbsp water

2 tsp freshly squeezed lime juice

2 tbsp fish sauce

2 tsp brown sugar

2 tsp Sriracha

2 tsp soy sauce or tamari (if you are gluten free)

2 tbsp peanut, grapeseed or canola oil

2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger

2 garlic cloves, finely chopped

½ red onion, finely chopped

2 carrots, finely chopped

1 lb ground chicken, turkey, pork, lamb or beef

⅓ cup chopped cilantro

1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)

Serve with

sliced green onion

chopped peanuts

lime wedges

chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

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January 14, 2018